Food
Stay-a-Bed Soup
By Yankee Magazine|May 23 2002|
A whimsical name for a delicious, easy-to-make soup. And it really is well named — once all of the chopping is done, you can leave this soup unattended for hours.
Yield
6 to 8 servings
Ingredients
1 to 2 pounds stew beef (or substitute boned, skinless chicken breast, cut in bite-size pieces)
1 bay leaf
2 cups fresh, frozen, or canned peas
1 cup sliced carrots
2 onions, chopped
1 teaspoon salt
pepper to taste
1 can (10-3/4 ounces) condensed Golden Mushroom Soup plus 1/2 can water
2 to 3 potatoes, sliced
Instructions
Preheat the oven to 275 degrees F. Combine all the ingredients in a roasting pan and bake for about 5 hours. Serve hot.
IF USING STEW MEAT THE SOUP IS GOOD. HOWEVER, IF YOU UPGRADE THE MEAT TO A BETTER CUT AND ADD A FULL CAN OF WATER YOU WILL FIND THIS SOUP WONDERFULLY DELICIOUS!